Tomato Shorba
Community Member
May 19, 2021
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 4 servings
- 7 medium sized red tomatoes, roughly chopped
- 1 medium sized onion, roughly chopped
- 1 medium carrot, roughly chopped
- 6 cloves garlic
- 2 tablespoons grated ginger
- ½ lemon
- 8 black peppercorns
- 2 teaspoons coriander seed
- 1 teaspoon cumin seeds
- cinnamon stick, 1.5 cm (1/2 in)
- 4 cloves
- 2 cardamom pods
- 2 teaspoons oil
- 2 teaspoons salt
- 2 tablespoons sugar
- ¼ teaspoon red chilli powder
- ¼ cup coriander (10 g)
- 4 cups water (960 mL)
- fresh cilantro
Nutrition Info
- Calories 149
- Fat 4g
- Carbs 29g
- Fiber 8g
- Sugar 13g
- Protein 4g
Estimated values based on one serving size.
Preparation
- In a large saucepan, roast the spices (peppercorns, coriander seeds , cumin , cinnamon sticks , cloves , cardamom pods) in oil until slightly golden brown and aromatic .
- To the saucepan, add ginger and garlic until the raw smell goes off for 3-4 min on medium heat. To this, add onions and carrots. Saute until onions turn translucent.
- Add tomatoes and coriander / cilantro stems. Mix them well. Then, add 1.5 cups water - simmer the mixture until tomatoes are completely cooked and mushy- about 10 minutes on medium flame.
- Add the remaining 2.5 cups of water and let simmer for 10 more minutes. Then, let the mixture cool. Once cooled, grind mixture into a fine paste and pass through a sieve to collect the liquid, which is the soup.
- Boil the soup until hot.
- Serve hot with garlic bread.
Ingredients
for 4 servings
- 7 medium sized red tomatoes, roughly chopped
- 1 medium sized onion, roughly chopped
- 1 medium carrot, roughly chopped
- 6 cloves garlic
- 2 tablespoons grated ginger
- ½ lemon
- 8 black peppercorns
- 2 teaspoons coriander seed
- 1 teaspoon cumin seeds
- cinnamon stick, 1.5 cm (1/2 in)
- 4 cloves
- 2 cardamom pods
- 2 teaspoons oil
- 2 teaspoons salt
- 2 tablespoons sugar
- ¼ teaspoon red chilli powder
- ¼ cup coriander (10 g)
- 4 cups water (960 mL)
- fresh cilantro
Nutrition Info
- Calories 149
- Fat 4g
- Carbs 29g
- Fiber 8g
- Sugar 13g
- Protein 4g
Estimated values based on one serving size.
Preparation
- In a large saucepan, roast the spices (peppercorns, coriander seeds , cumin , cinnamon sticks , cloves , cardamom pods) in oil until slightly golden brown and aromatic .
- To the saucepan, add ginger and garlic until the raw smell goes off for 3-4 min on medium heat. To this, add onions and carrots. Saute until onions turn translucent.
- Add tomatoes and coriander / cilantro stems. Mix them well. Then, add 1.5 cups water - simmer the mixture until tomatoes are completely cooked and mushy- about 10 minutes on medium flame.
- Add the remaining 2.5 cups of water and let simmer for 10 more minutes. Then, let the mixture cool. Once cooled, grind mixture into a fine paste and pass through a sieve to collect the liquid, which is the soup.
- Boil the soup until hot.
- Serve hot with garlic bread.
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